Savory Wild Rice Pancakes |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Not Your Mother's Slow Cooker Cookbook (I know, this one isn't slow-cooked). I can't wait to try this one; it never occurred to me to make rice pancakes. Potato pancakes - yes, noodle pancakes - of course, but not rice. Read more . And wild rice, too - this could make an ordinary chicken or pot roast dinner into something special. Prep time DOES NOT count cooking and cooling the rice. Ingredients:
1/4 cup (half stick) unsalted butter |
1 medium shallot, minced |
1 cup all-purpose flour |
1 tablespoon baking powder |
1/2 tsp salt |
3 large eggs |
1 cup whole milk |
1 1/2 cups cooked and cooled wild rice |
Directions:
1. Melt butter in a skillet over medium heat, add shallot, and cook until tender. Set aside.
2. Combine flour, baking powder, and salt in a food processor, or in a medium bowl with a whisk.
3. Add the shallots, eggs, and milk, and beat or process just until smooth. The batter will be thin, but thicker than crepe batter.
4. Stir in the wild rice.
5. Heat a griddle or heavy skillet over medium heat until a drop of water skates over the surface, then lightly grease with butter or oil.
6. Using a 1/8 cup measure for each pancake, pour the batter onto the griddle.
7. Cook until bubbles form on the surface, the edges are dry, and the bottoms are golden brown, about 2 minutes.
8. Turn once, cooking the other side until golden, about 1 minute more.
9. Serve immediately or keep warm in a 200° oven until ready to serve.
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